Active time: 30 min Start to finish: 1 hr

　　

Ingredients

Makes 6 servings

　　6 large tomatoes (3 lb)

　　1 1/4 teaspoons salt

　　2 tablespoons lentils (preferably French green lentils)

　　1 1/2 cups water

　　1/4 cup extra-virgin olive oil

　　1/2 cup pine nuts

　　1 large onion, finely chopped

　　1/2 cup bulgur (preferably coarse)

　　1 lb Swiss chard or spinach, stems discarded and leaves thinly sliced (4 cups)

　　1/4 teaspoon black pepper

　　1/2 cup dried currants

　　1/3 cup chopped fresh flat-leaf parsley

　　2 tablespoons chopped fresh dill

　　2 tablespoons fresh lemon juice

　　Accompaniment: yogurt garlic sauce

　　

Step 1

Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid. Coarsely chop tomato from sieve and reserve for making braised eggplant .

　　

Step 2

Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside down on a rack set in a pan while preparing filling.

　　

Step 3

Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes. Drain in a sieve, then rinse under cold water and drain well.

　　

Step 4

Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.

　　

Step 5

Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes. Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are wilted, about 2 minutes. Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes.

　　

Step 6

Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste. Spoon filling into tomato shells.